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Creamy Gnocchi with Tomato & Burrata
4 - 6 people
00h 10
00h 15
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Ingredients and Method
Ingredients
- 1 package (500g) potato gnocchi (fresh or vacuum-packed)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 ½ cups cherry tomatoes, halved
- 1/2 cup heavy cream
- Salt and black pepper
- 1/4 teaspoon chili flakes (optional)
- Handful of fresh basil leaves
- 1 large burrata ball (or 2 small)
- Optional: grated Parmigiano-Reggiano, for serving
Method
- In your 28cm skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add gnocchi in a single layer and cook, stirring occasionally, for 6–8 minutes until golden and crisp on the outside.
- Remove from pan and set aside.
- In the 24cm skillet, heat 1 tablespoon olive oil over medium. Add garlic and sauté 30 seconds.
- Add cherry tomatoes and a pinch of salt. Cook 5–6 minutes until softened and jammy.
- Stir in cream and chili flakes (if using), then simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning.
- Add the crispy gnocchi to the sauce. Toss gently to coat.
- Plate the gnocchi and sauce, then tear burrata over the top.
- Garnish with fresh basil and a crack of black pepper. Add Parmigiano if desired.
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